Brown Rice Chicken Biryani Instant Pot Recipe

I absolutely love this Brown Rice Chicken Biryani recipe because it’s a flavorful fusion of spice and comfort, making it the ultimate dish for a cozy night in. The aroma of sizzling cumin seeds and whole spices in ghee is pure therapy, and let’s be real, the pressure cooker magic makes me feel like a kitchen wizard!

In my Instant Pot Brown Rice Chicken Biryani, I adore brown basmati rice for its rich taste and nutritional value. While this Healthy Biryani doesn’t sacrifice on flavor or fun, the next day (if you have leftovers), it gets even better!

The chicken stays perfectly tender from the instant pot. The flavors develop even more when they hang out overnight.

This is a warm and inviting dish, filled with unbelievable flavor, made doable for any weeknight or weekend.

Ingredients

A few essential components are briefly described below:
Basmati Brown Rice: Offers a higher fiber content, more nutrients, a nutty flavor, and a health profile that is superior to white rice.

Chicken Thighs Without Bones: Full of protein, soft, tasty, and packed with necessary nutrients.

Unflavored Yogurt: Adds silky creaminess and a touch of tartness.

Probiotics help with digestion.

Strands of Saffron: Impart a lovely golden color, a delicate floral scent, and lots of antioxidants.

Garam masala: Offers a comforting, highly aromatic, and warm spice blend that is necessary for the true biryani experience.

Ingredient Quantities

• 2 cups brown basmati rice
• 1 pound boneless chicken thighs, cut into cubes
• 1 cup plain yogurt
• 1 large onion, thinly sliced
• 2 tablespoons ghee or oil
• 4 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin seeds
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon saffron strands, soaked in 1/4 cup warm milk
• 3 cups chicken broth or water
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• Salt to taste
• Whole spices: 2 bay leaves, 4-5 whole cloves, 4-5 whole green cardamom pods, 1 stick cinnamon
• Juice of 1 lemon

Instructions

1. Wash the brown basmati rice in cold running water until the water is clear. Let the rice soak in fresh water for 30 minutes. After this time has passed, drain the rice.

2. In a bowl, mix the chicken cubes with yogurt, ginger, garlic, garam masala, turmeric, red chili powder, black pepper, and salt. Set aside for at least 30 minutes.

3. The Instant Pot should be set to sauté mode with ghee or oil added. After the oil is hot, add in the cumin seeds and the whole spices: bay leaves, cloves, cardamom pods, and cinnamon stick. Sautéing them together will yield a potent aroma that fills the kitchen.

4. Add the sliced onion to the pot and fry until it is a deep golden brown. Remove half of the fried onions and keep them aside for garnish.

5. Put the marinated chicken into the pot with the marinade and cook for about 5-7 minutes, stirring occasionally, until the chicken is lightly browned.

6. Evenly layer the soaked and drained rice over the chicken. Do not stir.

7. Ensure that the chicken broth or water completely covers the rice; it should be submerged. Then sprinkle the saffron milk on top.

8. Seal the Instant Pot and set it to cook under manual/high pressure for 15 minutes. When the timer goes off, let the pot release pressure naturally for 10 minutes. If the pot hasn’t released all its pressure yet, do it manually.

9. Prise the lid off tenderly and fluff the biryani with a fork. Carefully mix in the chopped cilantro, mint, and reserved fried onions.

10. Before serving, squeeze the juice of 1 lemon over the biryani. Enjoy your delicious Brown Rice Chicken Biryani!

Equipment Needed

1. Large bowl
2. Colander or sieve
3. Instant Pot
4. Measuring cups and spoons
5. Mixing spoon
6. Cutting board
7. Knife
8. Small bowl (for soaking saffron strands)
9. Spoon or spatula (for sautéing)
10. Fork (for fluffing rice)

FAQ

• Can I use white basmati rice instead of brown rice?You can use white basmati rice instead, but you will need to adjust the cooking time since white rice cooks faster than brown rice.
• Can I use chicken breast instead of chicken thighs?Sure, you can use chicken breasts, but they might not be quite as moist as thighs. Pay close attention to the cooking time to prevent them from going dry.
• How can I make this recipe dairy-free?Use an alternative form of yogurt that is free from dairy, such as coconut yogurt, and use oil instead of ghee.
• What is the purpose of soaking saffron in milk?Warm milk is the medium used to soak saffron, and that serves two primary purposes vital to the biryani’s outcome: First, the milk takes on the saffron’s characteristic color and aroma, which means when the milk is added to the pot toward the end of the cooking process, its qualities are not in the least bit compromised. Second, given that saffron is a big player in determining the dish’s final flavor profile, having it evenly distributed throughout the cooking milk means there is no “hot spot” in the final dish.
• Can I prepare this biryani without an Instant Pot?You can use a conventional pressure cooker or a large pot on the stovetop to prepare it. Just remember to adjust the cooking time as needed.
• Is it necessary to marinate the chicken?Yogurt and spices give the chicken flavor and tenderness when you marinate it. But if you’re short on time, you can skip or shorten the marination.
• How do I store leftovers?Any leftover biryani can be stored in an airtight container in the refrigerator for as long as 3 days. Before serving, be sure to heat it completely.

Substitutions and Variations

Basmati rice, brown: Substitute with white basmati rice, adjusting the cooking time as needed.
Substitutes for boneless chicken thighs: Use boneless chicken breast or paneer as viable protein sources.
Substitute plain yogurt with coconut milk or cashew cream for a dairy-free version.
Ghee: Use olive oil or coconut oil as a substitute.
Cilantro that is fresh: If it is unavailable, using fresh parsley is an ideal alternative.

Pro Tips

1. Marination Magic Try marinating the chicken for a few hours or overnight in the refrigerator. This allows the spices to penetrate the meat deeply, enhancing the flavor and tenderness of the chicken.

2. Onion Perfection Pay close attention when frying the onions. Achieving a deep golden-brown color will add a rich, smoky flavor to the biryani. Remember to reserve some for garnish, adding both texture and visual appeal to your dish.

3. Rice Texture After soaking, let the rice air-dry for a few minutes before cooking. This helps the grains stay separate and fluffy during cooking, resulting in a perfect biryani texture.

4. Saffron Distribution When using saffron milk, try gently drizzling it in a spiral pattern over the rice. This helps distribute the rich color and aroma evenly, making the presentation more vibrant.

5. Pressure Release Precision Allowing natural pressure release enhances the flavors as the ingredients continue to cook gently. However, don’t let it sit too long, or the rice might overcook. Start the manual release just after the natural release phase to achieve perfectly cooked rice.